Selected beef tenderloin, hand-chopped raw to preserve its noble texture and pure flavour. Seasoned with sea salt flakes and freshly ground black pepper. Crowned with a soft cream of Parmigiano Reggiano cured for 24 months, which adds depth and umami, we add egg yolk cream cooked at low temperature, silky and unctuous, which envelops each bite in creaminess. Finished with thin slices of black truffle carpaccio, which elevate the experience to a higher level. A perfect harmony between rawness, elegance and luxury.
Platos
